Ingredients
- Coconut Milk, full-fat: 1 can (13.5 oz)
- Chia Seeds: 1/4 cup
- Maple Syrup: 2 tablespoons (or to taste)
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: 1/8 teaspoon
- Shredded Coconut, unsweetened: 2 tablespoons
- Fresh Berries (strawberries, blueberries, raspberries): 1/2 cup
- Toasted Almonds, slivered: 2 tablespoons
Instructions
- Step 1: In a medium-sized bowl or container with a lid, combine the full-fat coconut milk, chia seeds, maple syrup, vanilla extract, and salt.
- Step 2: Whisk all ingredients together thoroughly until the chia seeds are well dispersed and no clumps remain. This prevents clumping later.
- Step 3: Cover the bowl or container tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and create a pudding-like consistency. Stir once or twice during the first hour to prevent clumping.
- Step 4: Before serving, stir the chia pudding well. If it's too thick, add a splash of coconut milk or water to reach your desired consistency.
- Step 5: Spoon the chia pudding into serving bowls or glasses. Top with shredded coconut, fresh berries, and toasted almonds for added flavor and texture. Enjoy chilled!
Notes
- Store leftover chia pudding in an airtight container in the refrigerator for up to 5 days.
- If your pudding gets too thick after refrigeration, stir in a tablespoon or two of coconut milk to loosen it up – no reheating needed!
- For a delightful variation, layer the chia pudding with granola and fruit in a parfait glass before serving.
- For the best texture, be sure to whisk the ingredients very well initially; this prevents pesky chia seed clumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American